Thumbnail Image
Publication

Improving the quality of gluten-free products

Gallagher, Eimear
; 
McCarthy, Denise
; 
Gormley, Ronan T.
; 
Arendt, Elke
Citations
Altmetric:
Keywords
Gluten-free, Coeliac disease, Food quality, Wheat, Bread
Date
2004-03
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science
Show all metadata
Files
Thumbnail Image
Report 67.pdf
Adobe PDF, 478.33 KB
Research Projects
Organizational Units
Journal Issue
URI
http://hdl.handle.net/11019/151
Citation
Improving the quality of gluten-free products. The National Food Centre Research Report No. 67. Eimear Gallagher et al. Dublin; Teagasc, 2004. ISBN 1841703680
Abstract
The incidence of coeliac disease or other allergic reactions/intolerances to gluten is increasing, largely due to improved diagnostic procedures and changes in eating habits. The worldwide number of sufferers of coeliac disease has been predicted to increase by a factor of ten over the next number of years, resulting in a growing market for gluten-free cereal-based products. Market research has shown that many of the products currently on sale are of inferior quality. The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein which is necessary for formulating high quality cereal-based goods. Therefore, the production of high quality gluten-free bread is difficult.
Funder
Grant Number
Embedded videos